PRESSURE COOKER PORCUPINE MEATBALLS
REVISED RECIPE: (On Sept. 12, 2015, Lloyd sent the recipes that I left behind in 1987, this was one of them)
Provided by C P
Categories Meatloafs
Time 25m
Number Of Ingredients 10
Steps:
- 1. In large bowl, combine meat, rice, egg and ½ of sauce, celery seed, salt, pepper, garlic and onion. Shape into small balls. Heat remaining sauce and water in cooker, using brown function or not closing lid. Drop meatballs in soup mixture.
- 2. Close cover securely, then bring up to high pressure and cook for 10 minutes. Let pressure drop of its own accord (natural pressure release). Serve over hot cooked noodles, rice or mashed potatoes.
- 3. If you don't own a pressure cooker, you can cook porcupine meatballs on the stovetop. Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, brown evenly. Drain and remove the grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Adding more water if the sauce becomes too thick.
CLASSIC PORCUPINE MEATBALLS
Make and share this Classic Porcupine Meatballs recipe from Food.com.
Provided by ladyshell2005
Categories One Dish Meal
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine meat, rice, onion, salt and pepper; knead to mix.
- Mix tomato soup and water in pressure cooker.
- Form meat mixture into oblong balls; place in pressure cooker.
- Cook at medium pressure setting for ten minutes.
- Serve with salad and a vegetable.
Nutrition Facts : Calories 302.1, Fat 14.1, SaturatedFat 5.5, Cholesterol 61.7, Sodium 854.3, Carbohydrate 23.7, Fiber 1, Sugar 4.9, Protein 19.1
PRESSURE COOKER MEATBALLS
Beef and rice combine for fancy pressure cooked meatballs. From GetRecipe.com (Regulator Rocking Slowly while cooking, refer to your users manual)
Provided by KissaMew
Categories Meat
Time 15m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine meat, rice, salt, pepper, and onion.
- Shape into meatballs.
- Heat tomato juice and water in cooker. Drop meatballs into juice mixture.
- Close cover and place pressure regulator on pipe, cook for 10 minutes with pressure regulator rocking slowly. In other words, secure pressure cooker lid properly, bring the heat up to begin the regulator rocking and when that begins lower the heat until the regulator rocks slowly.
- Remove from heat and let pressure drop by itself. Use precaution and open the lid away from yourself after the pressure cooker valve stops steaming.
Nutrition Facts : Calories 471.5, Fat 25.7, SaturatedFat 10, Cholesterol 115.7, Sodium 858.8, Carbohydrate 23.8, Fiber 0.9, Sugar 2.9, Protein 33.9
PRESSURE COOKER MEATBALLS
For all you pressure cooker addicts like me, here is a great recipe for weeknight dinners...the leftovers are great re-heated. Of course you can serve without the noodles for a smorgasbord or pot-luck. Adapted from "125 Best Pressure Cooker Recipes" by Cinda Chavich (my favorite pressure cooker cookbook). She uses dill in her meatballs, I don't like dill, so I make mine with thyme and oregano. You can easily customize the type and amount of spices. I actually add a liberal dose of Hungarian Paprika to the sauce. Definitely mince the onion, a bigger chop does not mix well, as the meatballs are small. The sauce is more thin than thick, so sometimes I add a little "Wondra". Enjoy!
Provided by Mrs Goodall
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside.
- In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce.
- Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.
Nutrition Facts : Calories 632.4, Fat 43.9, SaturatedFat 22.6, Cholesterol 235.4, Sodium 684, Carbohydrate 17, Fiber 1.9, Sugar 2.5, Protein 41.1
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